Grocery store produce sections are stocked with teetering towers of citrus this month. Take advantage of the juicy fruits, both for their bright flavor and also for a boost of Vitamin C. This recipe for Tangerine Chicken uses the zest and juice of the seedless fruit to yield a sticky, sweet and savory combination. Serve it over steamed rice or try adding extra vegetables like snow peas, red bell peppers, or bok choy for a quick and easy weeknight meal that only uses one pan.
1 teaspoon tangerine zest
½ cup freshly squeezed tangerine juice (about 4 tangerines)
3 tablespoons soy sauce
1 teaspoon sambal chili paste
1 clove garlic, minced
½ teaspoon toasted sesame oil
2 teaspoons cornstarch
1 tablespoon canola oil
1 pound boneless skinless chicken thighs or breasts, cut into 1-inch pieces
2 carrots, peeled, and thinly sliced on a diagonal
1 small head broccoli, cut into bite-sized florets
1 can (8 ounces) sliced water chestnuts, drained
¼ cup water
Steamed white or brown rice
½ teaspoon black sesame seeds (optional)
2 teaspoons minced cilantro
In small bowl, mix the tangerine zest, juice, soy sauce, sambal chili paste, minced garlic, toasted sesame oil, and cornstarch until all ingredients are well combined. Set this sauce mixture aside for later.
Heat the canola oil in a wok or nonstick skillet, over medium-high heat. Carefully place the chicken pieces in the pan and cook them in the oil for 2 to 3 minutes, stirring frequently, until the exteriors are no longer pink. Add the carrots to the pan and cook for 2 to 3 minutes. Add the broccoli florets, water chestnuts and water and cook 3 to 4 minutes longer, stirring frequently, until vegetables are tender.
Reduce the heat to low and pour in the sauce mixture. Cook and stir all ingredients together for 2 minutes or until sauce is thickened. Serve the Tangerine Chicken over steamed rice then sprinkle the portions with black sesame seeds (optional) and cilantro.